Introduction

This refreshing Cucumber Onion Salad is a perfect balance of tangy and sweet flavors, making it an ideal side dish for any meal. Crisp cucumber slices combined with thinly sliced onions and a light vinegar dressing create a simple yet delicious salad that’s easy to prepare.

Cucumber Onion Salad Recipe - Recipe Image

Ingredients

½ cup white vinegar
¾ cup water
1 and ½ tsp. salt
1 Tbsp. + 2 tsp. sugar
1 large English cucumber, sliced into ¼-inch coins
¼ sweet onion, sliced thin
1 Tbsp. chopped fresh dill (optional)

Instructions

Step 1: In a medium bowl, stir together the white vinegar, water, salt, and sugar until the salt and sugar have fully dissolved. Transfer this mixture to a 9×13-inch baking dish.
Step 2: Add the sliced cucumbers and onions to the baking dish and toss them gently with the vinegar mixture. Arrange the cucumbers so they overlap as little as possible. Cover the dish and refrigerate for 1½ to 2 hours.
Step 3: Remove the baking dish from the refrigerator and uncover it.
Step 4: Using a slotted spoon, transfer the cucumbers and onions to a serving bowl, allowing excess liquid to drain back into the dish.
Step 5: Drizzle a few tablespoons of the vinegar mixture over the salad before serving. If you like, garnish with fresh chopped dill for added flavor.

Tips & Variations

For a crunchier texture, use Persian cucumbers or add thin slices of radish.
Substitute apple cider vinegar for white vinegar to add a fruity note.
Add a pinch of crushed red pepper flakes for a subtle heat.
The dill is optional but adds a fresh, herbal touch that pairs well with the tangy dressing.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The cucumbers will continue to soften over time, so it’s best enjoyed within the first day or two. Re-stir before serving and add fresh dill if needed to refresh the flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of English cucumbers?

Yes, you can use regular cucumbers, but peel them if their skin is thick or waxy to avoid bitterness and improve texture.

How long can I marinate the salad before serving?

Marinate the salad for at least 1½ hours to allow flavors to meld. You can leave it up to 2 hours for best taste, but longer marinating may soften the cucumbers too much.

Cucumber Onion Salad Recipe

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A refreshing and tangy cucumber onion salad featuring thinly sliced cucumbers and sweet onions marinated in a balanced blend of white vinegar, sugar, and salt. This easy no-cook side dish is perfect for warm days and pairs wonderfully with grilled or roasted dishes, enhanced optionally with fresh dill for added aroma.

Author: Stella
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 1 hour 45 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Marinade

½ cup white vinegar
¾ cup water
1½ tsp salt
1 Tbsp + 2 tsp sugar

Salad

1 large English cucumber, sliced into ¼-inch coins
¼ sweet onion, sliced thin
1 Tbsp chopped fresh dill (optional)

Instructions

Prepare the marinade: In a medium bowl, stir together the white vinegar, water, salt, and sugar until both the salt and sugar have fully dissolved, forming a tangy pickling solution.
Combine cucumbers and onions: Transfer the marinade to a 9×13-inch baking dish. Add the sliced cucumbers and thinly sliced onions to the baking dish, tossing gently to coat them evenly in the vinegar mixture. Spread the cucumbers out with minimal overlap to ensure uniform marination.
Refrigerate to marinate: Cover the baking dish and place it in the refrigerator for 1½ to 2 hours, allowing the flavors to meld and the cucumbers to slightly soften while remaining crisp.
Prepare for serving: Remove the baking dish from the refrigerator and uncover it. Using a slotted spoon, carefully transfer the cucumbers and onions to a serving bowl, leaving most of the marinade behind.
Serve with dressing and garnish: Drizzle a few tablespoons of the reserved vinegar marinade over the cucumbers and onions to taste. If desired, sprinkle with fresh chopped dill for a fragrant, herbal note before serving.

Notes

For best texture, slice the cucumber and onion thinly and uniformly.
This salad is best served chilled and consumed within 2 days for optimal freshness.
Fresh dill is optional but adds a wonderful flavor dimension.
You can adjust the sugar and salt levels to taste, depending on your preference for sweetness or tanginess.
Use English cucumbers for their mild flavor and minimal seeds.

Keywords: cucumber salad, cucumber onion salad, no-cook salad, vinegar salad, summer salad, easy side dish